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Vegan Arugula Pesto

Vegan Arugula Pesto Recipe

Traditional pesto is made with basil, but you can use all kinds of different greens. Chef Tal Ronnen uses arugula to give a peppery kick. If you can't find arugula, use spinach. From The Conscious Cook cookbook.
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Prep Time 10 mins
Cook Time 0 mins
Course Appetizer/Sauce
Cuisine Vegan
Servings 1 small batch
Calories 1279.3 kcal

Ingredients
  

  • 1/4 cup pine nuts
  • 3 garlic cloves, minced
  • 2 cups coarsely chopped arugula, stems included
  • 1/4 cup coarsely chopped fresh basil
  • 2 tablespoons nutritional yeast flakes
  • sea salt
  • fresh ground black pepper, to taste
  • 1 pinch ground cayenne pepper
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Place all ingredients except the oil in a food processor and pulse several times.
  • Continue to blend as you slowly pour in the oil in a thin stream.
  • Use in sandwiches, pasta, rice, salad dressings, etc.
  • Enjoy!

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Nutrition

Serving: 226gCalories: 1279.3kcalCarbohydrates: 18.6gProtein: 15.7gFat: 132.6gSaturated Fat: 16.8gSodium: 27.6mgFiber: 7.6gSugar: 2.2g
Keyword < 15 Mins, Fruit, Greens, Nuts, Sauces, Spreads, Vegan, Vegetable
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